Fish & chips with coconut batter and tartare sauce

Fish & chips with coconut batter and tartare sauce

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway

Nutrition: per serving
NutrientUnit
kcal551
fat38g
saturates9g
carbs18g
sugars3g
fibre1g
protein32g
salt1g
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Ingredients

For the tartare sauce

To serve

Method

  • STEP 1

    Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

  • STEP 2

    In a small bowl, mix together the tartare sauce ingredients and set aside.

  • STEP 3

    Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

  • STEP 4

    Serve the fish with the chips, peas, tartare and lemon wedges.

Goes well with

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    Overall rating

    Rating: 5 out of 5.6 ratings
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